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Tuscan Artichoke & Spinach Strudel

Total Time

Prep: 35 min. Bake: 30 min.

Makes

12 servings

Strudels originated in Austria and often boast sweet flavors. This one is savory with Tuscan influences of tomatoes, mushrooms and pesto. —Jeanne Holt, Mendota Heights, Minnesota
Tuscan Artichoke & Spinach Strudel Recipe photo by Taste of Home
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Ingredients

  • 1-1/4 cups chopped baby portobello mushrooms
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • 4 teaspoons oil from the sun-dried tomatoes, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons prepared pesto
  • 1/8 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 1 cup coarsely chopped thawed frozen artichoke hearts
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Parmesan cheese, divided
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 large egg
  • 3 tablespoons finely chopped walnuts

Directions

  1. In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature.
  2. Meanwhile, preheat oven to 350°. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well.
  3. Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle.
  4. Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts.
  5. Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.

Nutrition Facts

1 slice: 353 calories, 23g fat (7g saturated fat), 53mg cholesterol, 616mg sodium, 23g carbohydrate (4g sugars, 4g fiber), 15g protein.

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